FermUp - The Fermented Food Podcast

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FermUp is a weekly conversation about the art, science and history of food fermentation brought to you by two fermentation enthusiasts. We cover the what, why and DIY how-to. Learn the history and ways to ferment common food items such as sauerkraut, kimchi, kombucha, kefir and yogurt. We also explore cultures of fermentation from around the world. If it is fermentable and edible, we will discuss it.

FermUp is a weekly conversation about the art, science and history of food fermentation brought to you by two fermentation enthusiasts. We cover the what, why and DIY how-to. Learn the history and ways to ferment common food items such as sauerkraut, kimchi, kombucha, kefir and yogurt. We also explore cultures of fermentation from around the world. If it is fermentable and edible, we will discuss it.

FermUp is a weekly conversation about the art, science and history of food fermentation brought to you by two fermentation enthusiasts. We cover the what, why and DIY how-to. Learn the history and ways to ferment common food items such as sauerkraut, kimchi, kombucha, kefir and yogurt. We also explore cultures of fermentation from around the world. If it is fermentable and edible, we will discuss it.

We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books.
Show notes:
SoyInfo Center
Book of Tofu
The Book of Miso
The Book of Tempeh
Eating Animals by Jonathan Safron Foer
Rate us on iTunes. Thanks for your support!
Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.
Show notes:
Episode 59 with Austin Durant
From April 2014: We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more.
Oregon Fermentation Festival
It’s already over, but bookmark it for next year!
Fermenters Club
The t-shirt
The shirt is not yet available as of the time of posting this episode, but it may be available to order...

This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum!
Show notes:
Helsing Junction Farm
Oly Kraut
Fido Glass Jars
Fermentation on Wheels
Oregon Fermentation Festival
Rate us on iTunes. Thanks for your support!
Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

We’re back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show!
Show notes:
Fermentation on Wheels
Episode 51: Fermentation on Wheels
She's the Johnny Appleseed of Pickling - NY Times
Fizzeology
Fermentation on Wheels on Facebook
Fermentation on Wheels on Instagram
Rate us on iTunes. Thanks for your support!
Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week Leda Scheintaub talks about her new fermented food cookbook as well as her new South Indian food truck called Dosa Kitchen.
Show notes:
Cultured Foods for Your Kitchen - Amazon
Leda’s Kitchen
Cultured Foods for Your Kitchen on Facebook
Dosa Kitchen on Facebook
Leda Scheintaub on Twitter
Leda Scheintaub on Instagram
Rate us on iTunes. Thanks for your support!
Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

The founders of Firefly Kitchens have a new fermented vegetable cookbook. Julie O’Brien and Richard J. Climenhage talk recipes, realities of fermenting at scale, and t-shirts.
Show notes:
Firefly Kitchens Website
Rate us on iTunes. Thanks for your support!
Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Explore the ancient world of dairy fermentation. This week’s guest is Danielle Shelton, a historian of ancient and medieval textiles and fashion and we talk about the recent analysis of 3,600 year old kefir cheese found around the necks of mummies.
Show notes:
Archaeology: Ancient cheese found with mummies : Nature : Nature Publishing Group
Fermdamentals on Facebook
Rate us on iTunes. Thanks for your support!
Send your feedback to podcast@fermup.com or connect with us on Twitter,...

Joined by special guest S.E. Nash, one of the eleven participants in Sandor Katz’s 3-week long Tennessee summer residency, we discuss fermentation, Tennessee, art, and teaching fermentation to children.
Show notes:
Images copyright S.E. Nash
S.E. Nash Website
nashse on Instagram
Rate us on iTunes. Thanks for your support!
Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Branden is joined by the authors of Fermented Vegetables. Kirsten and Christopher Shockey have been fermenting at home, and commercially, for a long time and their experience shines in their new book featuring sixty-four vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes, and pastas. Even if you have been fermenting vegetables for years, be sure to listen in for tips on using leafy greens and herbs (fermented shiso leaves are delicious) and more.
Show...

Edible weeds are a free resource ready for the picking and the pickling. Branden is joined by Katrina Blair, the author of The Wild Wisdom of Weeds, to inspire you to incorporate weeds into your diet and home fermentation.
Show notes:
Get your copy of the book on Amazon or your local bookstore.
Turtle Lake Refuge - Durango, Colorado
Visit Turtle Lake Refuge’s website to learn more about Katrina’s local work in Durango, CO. This is also where you will find her upcoming events.
Turtle...

Branden is enthusiastic about hopefully some day visiting the most fermented cabin in Tennessee. Danijela just wants a cabin. This is a special episode because the original co-host, Danijela, is back again for a day, after missing out on over 50 episodes! News, events, butchering, and more!
Show notes:
Fermentation Farm - Modern Farmer
IDEAS IN FOOD: Butchering: two brilliant volumes
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane...